Cioppino

Ingredients

  • 2 pounds small clams in shells (about 24), scrubbed
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1 cup chopped green bell pepper
  • 1 pound mussels (about 16), scrubbed and debearded
  • 1 pound medium shrimp, peeled and deveined
  • 1 teaspoon saffron threads
  • ¼ teaspoon crushed red pepper
  • + 9 more ingredients
    • 1 cup dry white wine
    • 3 tablespoons red wine vinegar
    • 2 tablespoons olive oil
    • 8 ounces lump crabmeat, shell pieces removed
    • 1 ¾ cups chopped fennel bulb (about 1 small)
    • 2 cups chopped onion
    • 1 (8-ounce) bottle clam juice
    • 3 (14.5-ounce) cans diced tomatoes, undrained
    • 4 garlic cloves, minced

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until crisp-tender. Add vinegar, saffron, and red pepper; cook 3 minutes or until vinegar evaporates.2. Add tomatoes and next 3 ingredients; bring to a boil. Reduce heat, and simmer...

View full recipe at My Recipes

Comments

Variations on Cioppino

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